Turkish Egg Pide - Boat-Shaped Flatbread with Baked Eggs
Yumurtalı Pide
This Turkish boat-shaped flatbread features a soft, chewy dough topped with fresh eggs that bake into creamy perfection. The golden crust contrasts beautifully with the runny yolks and melted cheese. It's an irresistible breakfast or light meal that brings authentic Turkish bakery flavors to your table.
Ingredients
Instructions
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Activate the yeast
Dissolve the sugar in warm water (should feel slightly warm to touch, not hot). Sprinkle the yeast over the surface and let stand for 8-10 minutes until foamy and bubbly on top. The mixture should smell yeasty and active. Do not use water that's too hot as it will kill the yeast.
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Make the dough
In a large bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Mix with a wooden spoon for 2-3 minutes until a shaggy dough forms. Turn onto a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked. Do not add too much flour while kneading.
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First rise
Place dough in an oiled bowl and cover with a damp cloth. Let rise in a warm place for 60-90 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-rise or it will become too soft to shape.
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Shape the pides
Preheat oven to 220°C. Punch down the dough and divide into 4 equal portions. Roll each piece into an oval about 25cm long. Pinch and twist the ends to create the classic boat shape with raised edges. Place on parchment-lined baking sheets. Do not make the walls too thin or they will collapse.
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Add toppings
Crumble white cheese evenly inside each pide boat. Crack 2 eggs into each pide, ensuring the yolks remain intact. Sprinkle chopped parsley and black pepper over the top. The eggs should sit comfortably within the raised edges. Do not overfill or the eggs will spill over during baking.
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Bake the pides
Bake on medium heat for 12-15 minutes until the edges are golden brown and the egg whites are just set but yolks remain runny. The pide should sound hollow when tapped on the bottom. Do not overbake or the yolks will become hard.
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Finish and serve
Remove from oven and immediately dot with small pieces of butter while hot. Let cool for 2-3 minutes to allow the butter to melt slightly. The pide should be served warm with the yolks still soft and creamy. Do not let them sit too long or the eggs will continue cooking from residual heat.
Tips
Cooking Tips
For perfectly runny yolks, crack the eggs into the pide during the last 8 minutes of baking rather than from the start. This prevents overcooking while ensuring the whites set properly.
Alternatives
If white cheese isn't available, use crumbled feta or fresh mozzarella. Feta will add more saltiness, while mozzarella creates a milder, creamier result.
Serving & Storage
Serve immediately while hot with Turkish tea and fresh tomatoes on the side. Leftover pides can be reheated in a 180°C oven for 5 minutes, though the eggs will be fully cooked.
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